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Garlic Butter Chicken Bites Recipe with Lemon Zoodles

Garlic Butter Chicken Bites Recipe with Lemon Zoodles


Description

Welcome, food enthusiasts! Today, I’m excited to introduce you to a delectable recipe: Garlic Butter Chicken Bites with Lemon Zucchini Noodles. This dish is perfect for those who love quick and easy meals packed with rich flavors and textures. Whether you’re a fan of garlic butter dishes or looking to add a twist to your chicken recipes, this recipe will definitely become a favorite. Keep reading to discover how to make these juicy chicken bites and vibrant zucchini noodles that are bursting with tangy lemon goodness!


Ingredients

Scale

 

  • 34 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 45 medium zucchini, rinsed and spiralized (or store-bought zucchini noodles)
  • 4 tablespoons butter, divided
  • 2 teaspoons minced garlic
  • 1 tablespoon hot sauce (Sriracha or any preferred hot sauce)
  • 1/4 cup (60ml) low-sodium chicken broth
  • Juice of 1/2 lemon
  • 1 tablespoon minced parsley
  • 1 teaspoon fresh thyme leaves
  • Crushed red chili pepper flakes, optional
  • Slices of lemon, for garnish

For the Marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon hot sauce (or 1 teaspoon chili powder)
  • 2 teaspoons salt
  • 1 teaspoon fresh cracked black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning

Instructions

Step 1: Marinate the Chicken

In a large mixing bowl, combine the chicken pieces with olive oil, salt, pepper, garlic powder, Italian seasoning, and hot sauce or chili powder. Ensure the chicken is well-coated and marinate it in the refrigerator for at least 30 minutes, or up to one hour.

Step 2: Prepare the Zucchini Noodles

While the chicken is marinating, rinse and trim the ends of the zucchini. Use a spiralizer to create your zucchini noodles. If you’re using store-bought noodles, ensure they’re dry and fresh before cooking.

Step 3: Cook the Chicken

Bring the marinated chicken to room temperature. Heat 2 tablespoons of butter in a large skillet over medium-low heat. Sauté the chicken until it’s golden brown on all sides. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding, which can cause the chicken to steam instead of searing.

Step 4: Make the Lemon Butter Sauce

In the same skillet, melt the remaining butter over medium-high heat. Add lemon juice, chicken broth, hot sauce, and stir until well combined. Let the mixture simmer for 1-2 minutes to reduce slightly.

Step 5: Add Zucchini Noodles

Add minced garlic and parsley to the skillet, followed by the zucchini noodles. Toss the noodles gently in the sauce for 2-3 minutes until tender but not overcooked. If the noodles release too much water, allow the sauce to reduce for an additional minute.

Step 6: Combine and Serve

Return the chicken bites to the skillet, stir to coat them evenly in the sauce, and cook for another minute to reheat. Garnish with fresh parsley, thyme, crushed chili flakes, and lemon slices. Serve immediately and enjoy!

Notes

  1. Pat the Chicken Dry: Before marinating, pat the chicken pieces dry with a paper towel to help the marinade adhere better.
  2. Avoid Overcrowding the Pan: Cook the chicken in batches to achieve a nice sear. Overcrowding will cause the chicken to steam.
  3. Zucchini Water Content: Sprinkle salt on the spiralized zucchini and let it sit for a few minutes to draw out excess moisture. Rinse and pat dry before cooking.
  4. Adjust Spice Levels: If you prefer less heat, reduce the amount of hot sauce or omit the chili flakes altogether.